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Ingredients

1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

1/3 cup hoisin sauce

1/2 teaspoon English-style dry mustard

1/4 cup distilled white vinegar

Preparation

In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.

Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.

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Reviews

i made this marinade with pork chops
instead of spareribs which i
broiled. i used less of the honey than called for and found it sweet enough. i substituted dijon for the
dry mustard and used cider vinegar
instead of white. this was a tasty
recipe which was quick and easy to
prepare. i served it with corn
relish and white rice. i rounded out
the dinner with broccoli soup mmmm!

My family loved this recipe. I didn't halve the ribs-just separated them and marinated overnight. Cutting them apart was the hardest part of the recipe. My only complaint: not enough sauce! Easy enough to prep on one weeknight and broil the next night for dinner.

The hardest part of the
recipe is cutting the ribs
apart. Otherwise, it's
amazingly easy. I
marinated the ribs
overnight and they
turned out very
tender and tasty. My
family all loved the ribs
and asked me to make
them again. Which I will
do but I'll tinker with the
recipe to add some heat
and thickness to the
marinade to make it
more like a glaze.

Made this as and appetizer for a dinner and everyone absolutley loved it. Not one ribwas left. all of the guest were big foodies and excellent cooks and they cant stop talking about the recipe. I plan on serving again often. ****4 stars

This was a great recipe. My family really enjoyed them, even fighting over the last rib.I used white wine vinegar and Dijon in the sauce then marinated them for 2hrs then covered with foil and baked them for 45mins-1hr basting about every 15 mins.The sauce was nice and thick upon completion so I didn't use the broiler on the end. I will definitely make these again.Well worth the time.

This one of our standards on our menu (we cater). To the poster complaining about the fat, this is why we remove the membrane and poach them in water first, to render alot of the fat....THEN we bake and broil them to get the nice "stick to your teeth" pork cracklin' YOWSA YOWSA YOWSA...always a hit with our clients AND staff :)

These would have to be the best ribs I've ever tasted. I used 1kg of ribs, replaced the dry mustard with 1tbs Dijon mustard and used white wine vinegar. After simmering I marinated them for about 2hrs. Then put then in a roasting tray and covered with foil and cooked them in the oven for about 45 mins. The sauce seemed thin so I mixed up some cornflour and added it to the pan. I ended up with a nice thick sauce which stuck to the ribs perfectly. I finished them off under the grill which definitely made a difference to their taste - YUM!!

Really tasty! I will make again.
For the flavor of the marinade to get into the meat, marinate for more than 1 1/2 hrs (in the fridge) - used 5 pork chops, then BBQ'd. I would also suggest basting them while on the BBQ. Next time I would add dijon or mustard seeds (taste great when they have been chared)!
Good cookin'.

These are great! I don't agree with the cook from Las Vegas who said to use beef instead of pork - once you simmer them the fat seems to disappear! I served them along with my own recipe for chicken fried rice and szechuan vegetables, they were a perfect accompaniment! Also, I only had time to marinate them for 2 hours but the taste really came through.

I came across this recipe when I was looking for a different way to make pork ribs. Since we have liked everything cooked with Hoisin sauce that we have tried so far, I thought I would give this a try. I also used Dijon mustard instead of the dry mustard and we cooked the ribs on the BBQ instead of under the broiler. They were a hit at our house served with corn on the cob, sliced potatoes on the BBQ with bacon and onion pieces and a salad.

Put me in the "yes" column, with some reservations. One the one, the ribs are sickly-sweet; on the other, this is very easy and quick. Nice for lunch on Monday, too. I didn't have dry mustard, so added a tsp of dijon, and it worked. And chile paste avec garlic, in moderation, is nice. Perfect if you've got ribs defrosted, but not enough time to marinate overnight.

We served them as an appetizer at a dinner party with a peanut satay from Sam Choy. The ribs were very good standing alone too. They disappeared with some aggressive manuevering for the last ribs. Next time we will give the ribs a final quick grilling just before serving.

This was wonderful, BUT I will use beef ribs next time; the spare ribs just have too much fat to really taste good.(the marinade sorta hides the fat from view and it's too late when it's in your mouth)

Made this dish for the first time in 1992 when I found it in your magazine. Just spectacular. Everyone has always loved it - never a rib left. Can't believe no one else has reviewed it. It's such a keeper.